Towards Zero Waste: an Exploratory Study on Restaurant managers
Author(s)
Date Issued
2018
Type
article
Volume
74
Start Page
130
End Page
137
Abstract
Approximately one third of global food production is wasted along the food supply chain causing economic, environmental and social impacts. At EU level, restaurants occupy the second highest position in the classification of bodies responsible for food waste generation and a significant share of restaurant costs “goes” to waste. However, few studies have been carried out on the factors and managerial implications associated to this type of waste. By introducing the GME estimator, this paper focuses on data collected in 127 restaurants located in the regions of Lazio and Tuscany (Italy) with two specific aims. Firstly, to propose a theoretical framework for exploring factors that make restaurants waste food. Secondly, to comprehend whether food waste in restaurants is related to cooking and to clients. The results show that the attitude of restaurant managers as well as types of menus served and restaurant size play significant roles.
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Manuscript_IJHM_accepted version.pdf
Description
Accepted version
Size
631.47 KB
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